Rum Vanilla Cream

Name: Rum Vanilla Cream
Yield: 6
Ingredients: Butter (for greasing); 5 eggs; 1/3 cup of sugar (60g); 2 cups of heavy cream (480ml); 1 tablespoon of vanilla extract; 1/4 cup of rum (60ml - for flambéing)

1
Butter (for greasing)
2
5 eggs
3
1/3 cup of sugar (60g)
4
2 cups of heavy cream (480ml)
5
1 tablespoon of vanilla extract
6
1/4 cup of rum (60ml - for flambéing)

Ingredients

1
Butter (for greasing)
2
5 eggs
3
1/3 cup of sugar (60g)
4
2 cups of heavy cream (480ml)
5
1 tablespoon of vanilla extract
6
1/4 cup of rum (60ml - for flambéing)

Directions

1
Preheat the oven to 180°C (medium)
2
Grease a 24cm diameter baking dish with butter. Reserve
3
In a mixer, beat the eggs with sugar until light and fluffy (around 10 minutes)
4
Add the heavy cream and vanilla extract and stir with a spatula
5
Pour into the prepared baking dish
6
Bake in the preheated oven, in a water bath, at the center to be creamy and the edges slightly firm (around 40 minutes)
7
Let cool
8
Cover with plastic wrap and store in the refrigerator (around 1 hour)
9
Flambé with rum and serve immediately
10
170 calories per serving